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Abstrak :
Kakao adalah komoditi yang sangat penting bagi perekonomian Indonesia. Kesuksesan perluasan area kebun kakao dan peningkatan produk dalam dua decade telah meningkatkan pangsa pasar Indonesia di dunia. Tujuan tesis ini adalah untuk menganalisa faktor-faktor yang mempngaruhi ekspor biii kakao Indonesia ke Amerika Serikat dalam periodc 1976-2006. Tesis ini mengunakan model persamaan simultan yang terdiri dari dua persamaan, yaitu penawaran dan permintaan ekspor bUi kakao Indonesia. Hasil estimasi model persamaan simultan secara umum mempunyai tanda dan koeiisien yang sesuai dengan teori ekonomi dan penelitian terdahulu. Hasil estimasi model penawaran ekspor biji kakao Indonesia menunjukkan bahwa dua variable penjelas yaitu produksi biii kakao dan ekspor biii kakao tahun sebelumnya secara statistik signifikan pada 5 persen tingkat keyakinan. Disisi lain dua variable tidak signilikan berdasarkan kriteria statistik yaitu harga relative dari harga ekspor dengan harga domestic dan dummy penahanan otomatis. Hasil estimasi model permintaan ekspor biii kakao Indonesia menunjukkan bahwa dua variabel penjelas yaitu Pmduk Domestic Bruto Amerika Serikat dan harga ekspor tahun sebelumnya signilikan pada level 5 pereen. Di lain pihak dua variabel tidak signifikan berdasarkan criteria statistic, yaitu harga relative dari harga ekspor biji kakao Indonesia dengan harga ekspor Pantai Gading serta variabel volume ekspor Pantai Gading ke Amerika Serikat......Cocoa is a commodity which plays a very important role in Indonesian economy. The successful cocoa area expansion and product increase in two decades have improved Indonesian cocoa market share in the world. The objective of this thesis is to analyze determinant factors which influence Indonesia?s cocoa beans export to the United States of America in the period ot' 1976-2006. This thesis uses simultaneous equation model which consists of two equations, they are supply and demand for export of lndonesia?s cocoa beans. The result of simultaneous equation model estimation in general has the magnitude and eoeliicient which are suitable with economic theory and previous research. The result of the supply of export for Indonesia?s cocoa beans model estimation shows that two explanatory variables that are cocoa beans production and cocoa beans export on lagged one year are statistically significant at 5 per cent level of confidence. On the other hand two variables are not significant based on statistical criteria; they are relative price of export price with domwtic price and dummy automatic detention. The result of the demand for export estimation for lndonesia?s cocoa bears model shows that two explanatory variabl namely Gross Domestic Product of USA and export price of cocoa beans on one year lag are statistically signilicant at 5 per cent level of confidence. On the contrary two variables are not significant based on statistical criteria; they are relative price of Indonesia?s export price with lvory Coast?s export price and export volume of Ivory Coast to USA.

Abstrak :
Fat free cocoa powder is a rich source of flavonoid antioxidants including epicatechin, catechin and procyanidins, which have attracted interest regarding cardiovascular health. The aim of this research was to evaluate the effect of Indonesian fat free cocoa powder drink consumption on antioxidants activity....

Abstrak :
Basic of cocoa bean preparation process is fermentation . Fermentation is done espicially to improve and build specific chocolate flavour of cocoa bean and its products,i.e cocoa liquor, butter, and powder and also to decrease this disliked flavors like better and acid....

Abstrak :
Basic of cocoa bean preparation process is fermentation. Fermentation is done especially to improve and build specific chocolate flavour of cocoa bean and its products, i.e. cocoa liquor, butter, and powder; and also to decrease the disliked flavors, like bitter and acid. Research of cocoa bean fermentation was hold on in Subak Abian Pucaksari, Tabanan. This research involved 20 cooperative farmers with 0,5 hectare farm area per each farmer. The treatment used was time of cocoa bean fermentation, i.e. without fermentation, not fully fermentation (4 days), and fully fermentation (5 days). Variables abserved were dried cocoa bean's physic and chemical quality, and also cocoa product's chemical and organoleptic quality. Organoleptic test done to cocoa liquor and powder was descriptive and ranking test used 15 semi-trained panelists. The ersult showed that the fermentation process had significant influence to dried cocoa bean's chemical quality and its products. Fermentation had no significant influence to dried cocoa bean's physic quality. For organoleptic quality attributes, all panelists gave the highest rank for cocoa liquor and powder prepared from fullyfermented cocoa bean.

Abstrak :
Tujuan dari penelitian ini adalah mengkaji dampak penerapan kebijakan bea keluar biji kakao terhadap kinerja industri pengolahan kakao dan daya saing produk olahan kakao Indonesia. Dari hasil penelitian, didapati bahwa sejak penerapan bea keluar terhadap biji kakao, industri pengolahan kakao Indonesia mengalami peningkatan kinerja, yang ditunjukkan lewat peningkatan nilai output, jumlah tenaga kerja, dan volume ekspor produk kakao olahan. Selain itu, berdasarkan hasil estimasi dengan metode Ordinary Least Square, didapati bahwa sejak penerapan kebijakan bea keluar, daya saing produk olahan kakao Indonesia di pasar dunia mengalami peningkatan. Hal ini terlihat dari adanya hubungan positif antara bea keluar dan nilai RCA sebagai variabel yang melambangkan daya saing. Namun demikian, ditemukan pula bahwa terjadi penurunan produksi biji kakao sejak bea keluar diberlakukan. Berdasarkan hasil temuan tersebut, penulis memberikan dua saran yaitu menjalankan kembali kebijakan gernas kakao untuk meningkatkan produksi kakao nasional serta melakukan penelitian lebih lanjut mengenai biaya dan manfaat dari penerapan bea keluar terhadap biji kakao. ......The purpose of this study is to analyze the impact of cocoa beans export tax policy on Indonesian cocoa processing industry performance and processed cocoa product competitiveness. The result shows that since the implementation of the export tax, the Indonesian cocoa processing industry performance is getting better. This is shown by the growth of industrial consumption on cocoa beans, output value, labour and processed cocoa export volume. On the other side, based on the estimation using Ordinary Least Square method, it is found that since the implementation of the tax, the Indonesian processed cocoa product competitiveness is higher than before. This was proved by the strong, positive correlation between the export tax and the RCA as a proxy for product competitiveness. Nevertheless, it is also found that since the implementation of the tax, Indonesian cocoa beans production is declining. Based on these findings, the author suggested that the goverment needs re-implement the "gernas kakao" policy to boost the national cocoa beans production and to conduct a further research to analyze the coca beans export tax policy cost and benefit.

Abstrak :
This research analyses about how and how far the transformation of agricultural production system and agrarian structure within cacao-base peasant community imply to social differentiation. The research uses a "multiple case study" approach in four cocoa peasant communities, i.e.:two communities in Central Sulawesi and the other two in Nangroe Aceh Darussalam (NAD). The result shows that capitalism enters the communities by permeating (not eliminating) through various new activities, and than produced a transitional agricultural production (particularly takes form as temporary holding), has resulted in a social differentiation in peasant community called as unequal stratification of cocial structure of peasant community. This social is differentiated in many layers from a single status layer (land owners, tillers and labor) to combination of layers (of those three statuses). Moreover, this emerging social structure is also accompanied by a further inequality in agrarian resource ownership.

Abstrak :
Cocoa butter substitute (CBS) merupakan pengganti lemak kakao. Penelitian ini dilakukan untuk memformulasi cokelat dark dan cokelat white berbahan CBS. Formulasi cokelat dark dilakukan dengan memvariasikan CBS (25, 30, 35, 40%), gula (39,8; 44,8; 49,8; 54,8%) dan kakao bubuk (10, 20, 30, 40%). Formulasi cokelat white dilakukan dengan memvariasikan CBS (25, 30, 35, 40%), gula (29,8; 34,8; 39,8; 44,8%) dan susu (20, 25, 30, 35%). Cokelat dianalisa kadar air, kadar lemak, titik leleh, komposisi asam lemak, kandungan lemak padat dan uji organoleptik. Kadar air dan titik leleh lemak tidak berbeda nyata pada setiap formula cokelat dark, hal yang sama pada cokelat white. Kadar lemak pada cokelat meningkat seiring peningkatan jumlah CBS dan susu. Semakin banyak CBS meningkatkan asam laurat dan miristat sedangkan asam palmitat, stearat dan oleat menurun. Perbedaan komposisi asam lemak menyebabkan kandungan lemak padat juga berbeda. Formula terbaik pembuatan cokelat dark adalah CBS 40 %, gula 29,8 %, dan kakao bubuk 30 %, sedangkan cokelat white adalah CBS 35%, gula 34,8 %, dan susu 30%. Pada formula-formula tersebut, cokelat disukai oleh panelis.